Pemanfaatan Limbah Serbuk Gergaji Sebagai Media Budidaya Jamur Tiram (Pleourotus Ostreatus L.)

The development of the agricultural sector is not only food crops, but also plantation crops and horticulture. One of horticulture crops that have contributed to human is oyster mushroom. Oyster mushroom is highly suitable for people of Indonesia that is still difficult to meet the needs complete nutrition, especially protein needs. Contains essential amino acids: arginine, histidine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, unsaturated fats, vitamin B1, B2, niacin, biotin, micro and macro elements. The oyster mushroom is also shown to be potent inhibitors of HIV-AIDS, cholesterol, blood sugar and cancer. Mushroom cultivation media requires for growth. In this study utilizes waste sawdust which there are many in the community with the goal of increasing the economic value and the standard of life. Cultivation starts from media preparation, sterilization, filling and incubation seed to harvest. Wet harvest oyster mushrooms for 5 weeks increased gradually. 1000 new baglogs, 750 baglogs already can produce 290 kilograms of harvested oyster mushrooms wet. The selling price is Rp 9,000 and total revenue is Rp 2.61 million for one month. Mushroom cultivation should be accompanied by the processing of waste in order to have a double added value of improving economic value and overcome the environment. Based on the data and the results of the discussion showed that the oyster mushroom cultivation can work well and provide benefits, so as to improve the economy for the community.

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ANALISIS PELUANG BISNIS MELALUI BUDIDAYA JAMUR TIRAM PUTIH PADA DATARAN RENDAH (STUDI KASUS PADA CV. KEMUNING BANGKALAN)

MANAJERIAL ◽

10.30587/manajerial.v4i1.299 ◽

2018 ◽

Vol 4 (1) ◽

pp. 10

Author(s):

Maulidyah Amalina Rizqi

Keyword(s):

Water Resources ◽

Added Value ◽

Oyster Mushroom ◽

Mushroom Cultivation ◽

Male And Female ◽

Business Opportunities ◽

Lowland Area ◽

Oyster Mushrooms ◽

Processed Products ◽

Land Water

Geographical and agricultural conditions exist in the island of Madura that the island of Madura is an area with hot temperatures and has a low rainfall. Therefore in this study in hot areas with minimal rainfall whether businesses or businesses that require cold-tempered land can develop or can be implemented. This research will also see how the development potential of oyster mushroom cultivation business can be run. So using a qualitative paradigm approach will provide flexibility in extracting information from informants about the development of mushroom cultivation business conducted by oyster mushroom farmers in particular Bangkalan regency. From the results of this study can be seen cultivation of white oyster mushroom can be done in lowland area with the supporting factors such as land, water resources and other support. This cultivation business can be done by all gender, can be male and female. The potential or business opportunities through the cultivation of white oyster mushrooms in low areas is very large because the results obtained can be doubled from the capital that must be issued by the business. Even if farmers can be more creative by processing oyster mushrooms into processed products that have added value then the farmers will also get bigger results again, not even just doubled but can be many times over. Because the real business should be able to think creative and innovative.

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ANALISA NILAI TAMBAH PENJUALAN JAMUR TIRAM SEGAR DAN KRIPIK JAMUR TIRAM DI DESA BUMIRAHAYU KECAMATAN BUAY MADANG TIMUR KABUPATEN OKU TIMUR

Jurnal Bakti Agribisnis ◽

10.53488/jba.v4i02.67 ◽

2018 ◽

Vol 4 (02) ◽

pp. 25-30

Author(s):

Ary Eko Prastya Putra

Keyword(s):

Raw Materials ◽

Added Value ◽

Oyster Mushroom ◽

Mushroom Cultivation ◽

Final Value ◽

Oyster Mushrooms ◽

Business Income ◽

The Difference ◽

The Cost

The objectives of this study were to: 1) determine the business income of selling fresh oyster mushrooms and making oyster mushroom chips in Bumirahayu Village, Buay Madang Timur District, East OKU Regency, 2) to determine the added value of selling fresh oyster mushrooms into oyster mushroom chips in Bumirahayu Village District Buay Madang Timur, East OKU Regency. The results showed that the income earned by the oyster mushroom cultivation business actors was Rp. 10,953,697, - / PP (Rp. 2,738,424, - / month). Meanwhile, the business of making oyster mushroom chips is Rp. 988. 437, - / PP (Rp. 3,953,748, - / month). The difference in income that is quite large makes the business of making oyster mushroom chips feasible to be developed, while the added value in the business of making oyster mushroom chips is Rp. 12,437, - / Kg or in the amount of Rp. 1,305,937, - / PP (Rp. 5,223,748, - / month) obtained from the difference between the final value and the cost of raw materials.

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ANALYSIS BUSINESS OPPORTUNITIES MELALUI BUDIDAYA JAMUR TIRAM PUTIH PADA DATARAN RENDAH PADA CV. KEMUNING BANGKALAN MADURA

MANAJERIAL ◽

10.30587/manajerial.v4i1.300 ◽

2018 ◽

Vol 4 (1) ◽

pp. 10

Author(s):

Maulidyah Amalina Rizqi

Keyword(s):

Water Resources ◽

Added Value ◽

Oyster Mushroom ◽

Mushroom Cultivation ◽

Business Opportunities ◽

Lowland Area ◽

Oyster Mushrooms ◽

Processed Products ◽

The Tropics ◽

Land Water

Geographical and agricultural conditions exist in the Madura Island that the Madura Island is an area with hot temperatures and has a low rainfall. This research was conducted in the tropics with little rainfall, this study also looked at whether the location intended by the researchers could be used to carry out the process of cultivating oyster mushrooms and whether this effort could continue to be developed. This research used a qualitative paradigm approach to provide an aspect of flexibility in gathering information from informants about the development of oyster mushroom cultivation. The results of this research can be seen cultivation of white oyster mushroom can be done in lowland area with the supporting factors such as land, water resources and other support. This cultivation business can be done by all gender. The potential or business opportunities through the cultivation of white oyster mushrooms in low areas is very large because the results obtained can be doubled from the capital that must be issued by the business. Actually we can get more profit if farmers can be more creative by processing white oyster mushrooms into processed products that have added value then the farmers will also get bigger results again, not even just doubled but can be many times over. Because the real business should be able to think creative and innovative.

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ANALISIS USAHA BUDIDAYA JAMUR TIRAM PUTIH (Pleurotus ostreatus) DI KECAMATAN CURUP TENGAH KABUPATEN REJANG LEBONG

Jurnal AGRISEP Kajian Masalah Sosial Ekonomi Pertanian dan Agribisnis ◽

10.31186/jagrisep.11.2.237-250 ◽

2012 ◽

Vol 11 (2) ◽

pp. 237-250

Author(s):

Febri Nur Pramudya ◽

Indra Cahyadinata

Keyword(s):

Raw Materials ◽

Value Added ◽

Added Value ◽

Oyster Mushroom ◽

Mushroom Cultivation ◽

Additional Element ◽

Central District ◽

Oyster Mushrooms ◽

Break Even Point ◽

Selection Of

The selection of oyster mushrooms as a commodity for business development in Bengkulu wooden mushroom cultivation because the cultivation of oyster mushrooms is relatively easier and faster than with other types of wood mushrooms. Rejang Lebong district is one of the areas in Bengkulu province of the white oyster mushroom cultivation. Business actors in the region of white oyster mushrooms contained in Rejang Lebong Curup Central District. Besides supported by the availability of raw materials in producing white oyster mushrooms such as sawdust, rice bran, lime, and the other as an additional element of media-making baglog, also supported by the availability of the white oyster mushroom market is big enough. The purpose of this study were: 1) Analyzing of income that be obtained from white oyster mushroom bussines of Curup Tengahsub discrict, rejang lebong discrict. 2)Analyzing of level profer or not profer white oyster mushroom bussines in midlle of curup sub discrict, rejang lebong discrict. 3)Analyzing the value- added that be obtained from the white oyster mushroom processing in curup sub discrict, rejang lebong discrict.The results showed that the income earned in Curup Tengah subdistrict white oyster mushroom cultivation in the amount of Rp. 3.901.470, -/Bulan. The magnitude of the efficiency of 1.88. Break even point dalah prices and production is Rp 13.703, - and 10,8 Kg. The amount of the added value obtained from the processing of white oyster mushrooms and a crispy nugget is equal to 33.49% or RP 19.959,02 and 53,77% or Rp 48.226,02 53. Keywords: white oyster mushroom, production, revenue, cost, profit

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Cultivation of Oyster Mushrooms and Making Fried Oyster Mushrooms to Promote Health Efforts of Patients with Tuberculosis

KnE Life Sciences ◽

10.18502/kls.v6i1.8759 ◽

2021 ◽

pp. 818-826

Author(s):

Tria Firza Kumala ◽

Asep Badrujamalludin ◽

Teguh Akbar Budiana

Keyword(s):

Soft Skills ◽

Nutritional Intake ◽

Oyster Mushroom ◽

Mushroom Cultivation ◽

Health Profile ◽

Hard Skills ◽

Oyster Mushrooms ◽

Economic Income

Tuberculosis (TB) is still the world’s deadliest infectious killer. 10 new TB cases occured in the Cibiru area in 2017, all of whom were treated and cured. In 2018 there was an increase to 11 cases (Bandung City Health Profile, 2018). The purpose of this study is to help improve the soft skills and hard skills of health cadres and housewives in the Cibiru area in utilizing oyster mushroom cultivation by properly processing oyster mushrooms. Implementation methods based on the solutions to be developed and problems-solved methods. Oyster mushroom cultivation training is carried out twice for one month, with a focus on material on how to cultivate oyster mushrooms, counseling on processing crispy oyster mushrooms using Air Fryer and counseling on nutritional intake for TB patients, as well as guidance that is monitoring implementation. The results of these activities, it was found that the knowledge of health cadres and the community increased by more than 50%. The cultivation and processing of oyster mushrooms can increase economic income through the sale of processed oyster mushrooms using the Air Fryer method and get a profit of more than 10%. Keywords: Jamur tiram; Air fryer; Tuberculosis

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Analisis Kelayakan Usahatani Jamur Tiram (pleurotus ostreatus) Kasus: Petani Jamur Tiram di Desa Peguyangan Kaja Kecamatan Denpasar Utara

Jurnal Agribisnis dan Agrowisata (Journal of Agribusiness and Agritourism) ◽

10.24843/jaa.2019.v08.i02.p10 ◽

2019 ◽

pp. 214

Author(s):

IDA BAGUS SAHADEWA ◽

RATNA KOMALA DEWI ◽

IDA AYU LISTIA DEWI

Keyword(s):

Net Present Value ◽

Oyster Mushroom ◽

Sensitivity Analyses ◽

Selling Price ◽

Internal Rate Of Return ◽

Present Value ◽

Net Benefit ◽

Operational Costs ◽

Oyster Mushrooms ◽

The Village

Analysis of Oyster Mushroom (pleurotusostreatus)(The Case of Oyster Mushroom Farmers in Peguyangan KajaVillage,North Denpasar Sub-District)The development of oyster mushrooms (pleurotusostreatus) is enough to encouragemushroom farming in Indonesia. The same thing was done by the farmers ofPeguyanganKaja Village, North Denpasar Sub-District, who were involved in oystermushroom farming. This research was conducted in August 2017 through December2017. The purpose of this study was to determine the feasibility of oyster mushroombusiness, analyzed using Net Present Value (NPV) investment criteria, Net benefit costratio (Net B / C), Internal rate of return (IRR), Payback Period (PBP), and Sensitivityanalysis and knowing the constraints experienced by farmers in cultivating oystermushrooms.Based on the research and the results of the analysis that has been done, the followingconclusion can be arrived at. Oyster Mushroom Farming with a capacity of 1.000,2.500, 3.000, 5.000 and 6.000 baglogs worthy of being farmed with an interest rate of12%, this is aimed at NPV> 0 (positive), Net B / C> 0 (positive), IRR> i that is 12%,and PP <Economic age of mushroom media (5 years) and, sensitivity analysis based onthe three sensitivity analyses, oyster mushroom farming at media mushroom capacity5,000 baglogs is not sensitive to, increases in operational costs, decreases in productionquantity and decreases the selling price of 10%. Constraints faced in the cultivation ofoyster mushrooms in the village of PeguyanganKaja, which is lowland, are that it isdifficult to obtain a level of humidity between 80% and 100%, which of course is easierto do if it is in the highland.

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Models and Techniques of Automatic Humidity Temperature setting on Oyster Mushrooms using Digital Skylite

International Journal of ChemTech Research ◽

10.20902/ijctr.2019.120610 ◽

2019 ◽

Vol 12 (6) ◽

pp. 71-75

Author(s):

Ananto ◽

Nofrita Sandi ◽

I Ketut Budaraga

Keyword(s):

Current Source ◽

Design Model ◽

Oyster Mushroom ◽

Maximum Temperature ◽

Mushroom Cultivation ◽

Temperature Regulator ◽

Automatic Temperature ◽

Maintenance Techniques ◽

Oyster Mushrooms ◽

The Right

Oyster mushroom cultivation in areas that have high temperatures requires special maintenance techniques. The development of technology now makes it easy to carry out maintenance treatments for oyster mushrooms. Not even a few can regulate temperature and humidity automatically in the cultivation room. With an automatic temperature regulator can facilitate maintenance and minimize the failure of oyster mushroom production. However, the humidity temperature setting is not perfect enough if there are no models and adjusting techniques. The model that will be made by using Digital Skylite which is connected to the current source, Digital Skylite functions as an automatic timer. The purpose of this research is to get the right tool design model using Digital Skylite and to see the correct length of time in the Digital Skylite settings. The method used in data collection in this study is Direct Observation (Observation), Observation is carried out by examining and observing the object under study directly. The results of the study were to obtain a maximum temperature regulation design model.

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STUDY OF THE UTILIZATION OF PALM OIL INDUSTRY LIQUID WASTE

Konversi ◽

10.20527/k.v10i1.10146 ◽

2021 ◽

Vol 10 (1) ◽

Author(s):

An Nisa Fitria ◽

Vandhie Satyawira Gunawan ◽

Mardiah Mardiah

Keyword(s):

Palm Oil ◽

Oil Palm ◽

Economic Value ◽

Liquid Waste ◽

Oil Industry ◽

Fresh Fruit ◽

Added Value ◽

Palm Fruit ◽

Fresh Fruit Bunches ◽

Plantation Crops

Palm oil is one of the plantation crops that have high economic value and is growing rapidly. The wider the area of oil palm plantations in Indonesia, the more palm oil mills will process palm fresh fruit marks and produce waste from processed palm oil, namely solid waste and liquid waste. Each tonne of fresh fruit bunches (FFB) processed at the plant will potentially leave waste of about 23% empty palm oil, 4% wet decanter solid, 6.5% shell, 13% fiber, and 50% liquid waste. This review will discuss the utilization of palm oil mill liquid waste (LCPKS) which is organic material that still contains many benefits such as nutrients, therefore the application of liquid waste is an effort to recycle some of the nutrients (recycling nutrients) which is followed by harvesting fresh fruit bunches (FFB) from oil palm so that it will reduce the cost of fertilization which is classified as very high for oil palm cultivation. During the processing of oil palm fruit into palm oil in the palm oil industry, the remaining process is obtained in the form of liquid waste. If done properly, the liquid waste of the palm oil industry is considerable potential and can increase the added value of waste itself.Keywords: liquid waste industry, palm oil, utilization

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A Water Footprint Review of Italian Wine: Drivers, Barriers, and Practices for Sustainable Stewardship

Water ◽

10.3390/w12020369 ◽

2020 ◽

Vol 12 (2) ◽

pp. 369 ◽

Cited By ~ 3

Author(s):

Eirini Aivazidou ◽

Naoum Tsolakis

Keyword(s):

Agricultural Sector ◽

Water Footprint ◽

Economic Value ◽

National Income ◽

Water Dynamics ◽

Added Value ◽

Agricultural Product ◽

Wine Production ◽

Italian Wine ◽

Wine Sector

Wine constitutes the dominant Italian agricultural product with respect to both production quantity and economic value. Italy is the top wine producer worldwide in terms of volume and the second one below France in terms of national income. As the Italian agricultural production accounts for 85% of the national freshwater appropriation, the country’s agricultural sector strains freshwater resources, especially in the central and southern regions, which constitute important winemaking areas in terms of quantity and quality. To this end, we first perform a review of the existing research efforts on wine water footprint assessment to investigate the water dynamics of wine production in Italy compared to the rest of the world. The results indicate a prevalence of studies on the water footprint of Italian wine, emphasising the need for deeper research on the sector’s water efficiency. Then, we aim at exploring the major drivers, barriers, and good practises for systematic water stewardship in the Italian winemaking industry, considering the product and territorial characteristics. This research is anticipated to contribute towards providing insights for practitioners in the Italian wine sector to develop water-friendly corporate schemes for enhancing the added value of their products.

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Empowerment of Mushroom Business Groups through Identifying the Composition of "Japigo" Mushroom Chips in Gondangmanis Village

Khazanah ◽

10.20885/khazanah.vol12.iss2.art26 ◽

2020 ◽

Vol 12 (2) ◽

Author(s):

Nugroho Hasan ◽

◽

Agustianingrum Agustianingrum ◽

Intan Yuli Nur Khasanah ◽

Muhammad Rizal Khadafi ◽

...

Keyword(s):

Business Group ◽

Raw Material ◽

Oyster Mushroom ◽

Selling Price ◽

The People ◽

Before And After ◽

Ideal Composition ◽

Oyster Mushrooms ◽

Rural Appraisal ◽

The Ideal

Oyster mushroom is one of the mushrooms that is often cultivated by the people of Indonesia because it is edible and has high nutrition, is easy to process, and is affordable. One way to use oyster mushrooms is by processing it into food products. Oyster mushroom processing carried out by the Gondangmanis Mushroom Processing Business Group is in the form of mushroom chips. Identification of the composition of mushroom chips is carried out to (1) determine the ideal composition of mushroom chips (2) determine the selling price of mushroom chips. The method used is Participatory Rural Appraisal (PRA) which focuses on the participation of members of the Gondangmanis Mushroom Processing Business Group in its implementation with a series of activities to identify raw material prices, processing mushroom chips, packaging mushroom chips, and determining the price of mushroom chips. Measuring the success of the program was done by comparing the composition of the mushroom chips before and after the program. The results obtained are the composition of the typical “Japigo” oyster mushroom, and the price of mushroom chips is IDR 14,000 per 100 grams.

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